Saturday, 4 April 2009

Rempah Udang aka Pulut Panggang

As promised:One fine afternoon, jogged to Hing Sing, a Chinese Supermarket in Leith 2 get banana leaf for my rempah udang.. + have to rush back for badminton afterdat..

I am getting more impressed with this supermarket, they alwiz have stuff that I din expect.. like some grean bean powder from indonesia.. now my banana leaves n pandan leaves too (thx Jenn for the info)... haih, at home, my pandan leaves grow ber-bush-bush, just cut and wash can use liao..one of the ingredient alwiz taken for granted..

and this...Buah keras @ candlenut.. one of the stuff normally used in nyonya food..

Place 2 tablespoonful of glutinous rice in the centre of a banana leaf.

Grease the leaf if u need to..

Spread one tablespoonful of filling in the centre:

Roll the rice firmly, if not enuf rice, add sumore, dun kiam siap..

Wrap each roll firmly in the banana leaf, press the ends together and secure the ends with bamboo picks.

Grill the rolls over charcoal fire or in an electric grill for 15 minutes, turning the rollsoccasionally. An alternative is to pan-grill the rolls in a frying pan, to brown the banana leaves all over, until aromatic..Lastly, arrang and take picture for blogging purposes...

hehe, couldn't help but giggle a lil whilst reading your post as i can easily imagine my mama using the same words to teach me how to cook! i like how you have used malay/baba lingo in your blog! thanks for sharing!!!